My buddies and I want to grill a whole hog. What’s the best way to proceed?

Grilling: If you have a small hog (up to fifty pounds) and a large grill (like a Weber Ranch), you can cook the hog using the indirect method. Most pit masters like to split the hog down the middle of the underside through the backbone (but not through the back skin) and open it up like a book. Start grilling the hog skin side up, then skin side down (you’ll find instructions in my book How to Grill). Figure on four to five hours for a fifty-pound hog.